I had some Tastes of Chicago gift certificates and ordered some. I've used a couple cans now, and they are whole tomatoes in puree. I'm not sure I can tell if they're any better than the 6-in-1's that my folks have sent down, though.

That is excellent news! Much less waste as they won't need to be cored. You can just reach into the can and top the pie with them if you so choose. I think I'll still give 'em the fresh garlic, EVOO, salt and pepper treatment, though.

You are learning a bunch. You confirmed the two day rise as the best and tomatoes. Who cares? I never had a tomato I did not like in a pizza. We use the fire roasted frequently, with the proper spices it works great. I have to admit when we make pasta it is only San Marzano...I wonder what is happening at Lou's that they are trying to make a buck other than their PIZZA...

You are learning a bunch. You confirmed the two day rise as the best and tomatoes. Who cares? I never had a tomato I did not like in a pizza. We use the fire roasted frequently, with the proper spices it works great. I have to admit when we make pasta it is only San Marzano...I wonder what is happening at Lou's that they are trying to make a buck other than their PIZZA...

Who cares? I care, slightly uncalled for don't you think?. And if you never had a bad tomato maybe your taste buds are shot.

Who cares? I care, slightly uncalled for don't you think?. And if you never had a bad tomato maybe your taste buds are shot.

I totally agree. I have had fantastic, the best in my life, fresh tomatoes picked in Mississippi. I have had horrible tomatoes from the grocery stores fresh and also in cans. If its all about the dough, eat bread.

Eduardo's is better. So is Jake's and Nancy's. Try Eduardo's spinach and garlic pizza and tell me there's any Chicago style better than that. Frankly, I think the Eduardo's spinach and garlic could use some pork sausage, but that's just the Bears fan in me coming out. They use a corn meal crust that I would love to copy.

Barry's Spot is great too. Malnati's gets the spotlight a lot but I don't think they're all that.

You want to know where I had the absolute best Chicago style pizza? It was from a hole in the wall joint in Los Angeles, in Echo Park of all places. It turns out there's a guy there who studied at the feet of the greats in Chicago. He moved to LA and took the recipes of Unos, Malnatis, and one other place I can't remember right now. He ripped them all off and does it better than any actual Chicago pizzeria I know of.

He's on the corner of Sunset and Echo Park boulevard. Mesa, I think.

His pizza is the best Chicago style I've ever had, and I grew up in Chicago and LOVE Chicago style pizza. I'll eat NY style... it's pretty good in its own way. But there's nothing like the serious high end Chicago pizza. Nothing.

Homey just DRILLED it. He delivers it himself, too. When I told the proprietor I was a Chicago native and told him his pizza was the best, it was like I sprinkled Queen of All Saints holy water on his head. Tip? How much can I tip you, my brother? Ten bucks, that's your tip.

I told my LA native old lady to hold her arms out to catch the pie I got from this guy. She put her arms out and was expecting some Dominos %$# to hit her. I swear to God Himself she almost dropped it. Her arms bent 45 degrees trying to catch this pie. That's #*%$ Chicago style deep dish pizza, and don't you forget it. One slice, that's all you get, and you're going into a COMA within half an hour. Deal.

Personally, I think Lou's get's less attention than Uno's and the rest of the down town locations.

I've never had the holy grail of Chicago Style Pizza in LA so I can't comment on that but I've eaten the best and the worst here in Chicago and my personal preferences is Lou's.

As for the Tomatoes? They are OK, if you have a good oven to cook them in, you can replicate Lou's with the right dough...heck you can even order the dough to go......

It's not even a bad price for the quality, but still I'll stick to my whole foods organics, as that's my personal choice, and opinion on what tastes good. But I aint gonna shove it in your face, because that's kinda rude.

As for the Tomatoes? They are OK, if you have a good oven to cook them in, you can replicate Lou's with the right dough...heck you can even order the dough to go......

Mick.Chicago,

I'm not sure that Malnati's sells only the LouToGo dough by itself anymore. At one time they did but then it seemed that they stopped. When I looked at the Malnati's website today, all I saw was a kit, with the LouToGo dough, canned tomatoes, and a pizza pan, at http://www.tastesofchicago.com/category/Lous_make_at_home. It wouldn't seem to make much sense to buy a kit when you just want the LouToGo dough.

I'm not sure that Malnati's sells only the LouToGo dough by itself anymore. At one time they did but then it seemed that they stopped. When I looked at the Malnati's website today, all I saw was a kit, with the LouToGo dough, canned tomatoes, and a pizza pan, at http://www.tastesofchicago.com/category/Lous_make_at_home. It wouldn't seem to make much sense to buy a kit when you just want the LouToGo dough.

Peter

Sorry for the confusion, I just mean you can get it, not get it to go from the Restaurant.

Personally, I think Lou's get's less attention than Uno's and the rest of the down town locations.

I've never had the holy grail of Chicago Style Pizza in LA so I can't comment on that but I've eaten the best and the worst here in Chicago and my personal preferences is Lou's.

As for the Tomatoes? They are OK, if you have a good oven to cook them in, you can replicate Lou's with the right dough...heck you can even order the dough to go......

It's not even a bad price for the quality, but still I'll stick to my whole foods organics, as that's my personal choice, and opinion on what tastes good. But I aint gonna shove it in your face, because that's kinda rude.

ayoob, welcome to the board. You're a noob, ayoob, and I'm riding the high of a Blackhawks Stanley Cup win last night so I'll go easy on you. YOU COME OFF KINDA ... hmmmm ... DOUCHE-Y.

Loo

Lol

I recently had deep dish at Pizzeria Uno and have to say I like Lou Malnati's tomatoes a bit better. I'm not sure if it's because it seems like Uno's uses less tomatoes or that Lou's just taste better, but it did seem like Uno's uses less tomatoes on top.

(I still haven't picked up a can from Lou's, but next time I am in the vicinity of one, I will pick up a can or two and compare them to my favorite white label 'san marzano' brand tomatoes.)